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Sautéed Mushrooms with Sherry and Spinach


  • 3 tablespoons butter

  • 1 lb button mushroom cleaned and sliced thinly

  • 1 large onion peeled and chopped

  • 0.5 cup sherry marsala, madeira or port

  • salt & pepper

  • 4 handfuls baby spinach leaves


  • 1.

    Heat a large skillet over medium-high heat and melt butter.

  • 2.

    When it begins to foam, add mushrooms and onions and sauté until they begin to caramelize.

  • 3.

    Deglaze the pan with sherry, season with salt and pepper and cook down, scraping up any brown bits from the bottom of the pan.

  • 4.

    When the sherry has reduced, add spinach and stir until it has wilted.

  • 5.

    Adjust seasoning and serve immediately.

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